Chocolate Chip Cookie Dough Cupcakes
These Chocolate Chip Cookie Dough Cupcakes are an indulgent treat perfect for any celebration... Tender chocolate cupcakes topped with safe-to-eat chocolate chip cookie dough frosting.
EQUIPMENT
- 12-cavity cupcake baking pan - stainless steel
- paper baking cups - any color, or black
- cookie scoop - large
- cupcake carrier - for storing
INGREDIENTS
Chocolate Cupcakes
- 1 cup all-purpose flour - unbleached and measured with the spoon and level method*
- 1 cup granulated sugar
- 6 tablespoons unsweetened cocoa powder
- 1 teaspoon espresso powder - Anthony's
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 egg - room temperature
- ½ cup buttermilk - room temperature
- ½ cup avocado oil - or vegetable oil
- 1 teaspoon vanilla extract
- ½ cup hot water
Chocolate Chip Cookie Dough Frosting
- 2 cups all-purpose flour - unbleached
- 1 cup unsalted butter - softened to room temperature
- ¾ cup brown sugar - lightly packed
- ½ teaspoon salt
- 1 ½ teaspoons vanilla extract
- 4-6 tablespoons whole milk
- 1 cup mini semi-sweet chocolate chips
INSTRUCTIONS
Chocolate Cupcakes
- Preheat oven to 350 °F. Line a 12-cavity cupcake baking pan with paper baking cups or parchment paper. Set aside.
- In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, espresso powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, avocado oil, egg, and vanilla extract until combined. Add it to the dry ingredients and continue whisking until the dry ingredients have just absorbed.
- Continue whisking while slowly adding in the hot water until incorporated. Divide the batter equally among the 12-cavities, filling them 2/3 of the way full.
- Bake for 15 to 17 minutes, or until a toothpick test comes out clean. Let the baked chocolate cupcakes cool 10 minutes before removing them from the cupcake baking pan. Cool on a wire rack until room temperature.
- Before turning off oven, heat treat the flour. Onto a parchment lined baking sheet, spread out the flour in a thin, even layer. Bake for 5 minutes. Remove from the oven and allow to cool completely before adding to the frosting below.
Chocolate Chip Cookie Dough Frosting
- Beat together the softened unsalted butter, brown sugar, salt, and vanilla extract for 2 to 3 minutes, or until lightened in color and fluffy.
- Add the cooled, heat treated flour and beat together until combined.
- One tablespoon at a time, add the whole milk and beat until incorporated until the desired consistency is reached.
- Add the mini semi-sweet chocolate chips and fold together until dispersed among frosting.
- Using a large cookie scoop, scoop up 2 tablespoons of chocolate chip cookie dough frosting and plop on top of the cooled chocolate cupcakes.
RECIPE NOTES
- Spoon and Level Method: To properly measure flour, fluff it up with a whisk, spoon it into a measuring cup, and level it off using a knife. Do no shake or pack.
- A Note on Making Ahead of Time: The cupcakes can be made up to 3 days in advance. But, do not make the frosting ahead because it will stiffen (due to gluten developing in the flour over time).
- Homemade Buttermilk: Take a 1/2 cup of whole milk, remove and discard 1/2 tablespoon of the milk. Replace it with a 1/2 tablespoon of white vinegar. Set it aside to sour for at least 10 minutes prior to using.
- Heat Treat Flour in the Microwave: Place flour that goes into the frosting in a microwave safe bowl. Microwave for 4, fifteen second intervals, stirring between each interval. Allow to cool before putting it in the frosting.
STORING INFORMATION
- Room temperature, in an airtight container or cupcake carrier for up to 3 days.
- Refrigerated, in an airtight container or cupcake carrier for up to 7 days.
- Frozen, wrapped in plastic wrap and placed in an airtight container for up to 3 months.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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